While I cooked the rice, I peeled and chopped the sweet potatoes.
Then I made the coconut milk mix, which combines the lime juice and zest with the garlic, cilantro, thyme, salt, pepper, and coconut milk. I found it a little dry, so if I make it again, I'd probably put in two cans of milk instead of one.
I would say it's a lot like making lasagna. You have to do a lot of layering. You put a third of the milk mixture and then layer sweet potatoes, half the rice, half the black beans, and half the spinach. Then you repeat that layering sequence and pour the rest of the coconut milk over the top. I might have used brown rice instead of white if I would have had some.
When you're done layering, you need to make the topping, which is very fast, just mix all the ingredients together with a fork.
Sprinkle it over the top. This is what it looks like before you put it in.
Cook for an hour at 375 degrees and the sweet potatoes should be soft and the topping should be golden brown.
The smell of thyme was quite strong while cooking and definitely influenced the taste. If you're not a huge fan of thyme, I might consider cutting back or eliminating it. But I have to admit, it was really tasty.
Ingredients
1 garlic clove, pressed
1 1/2 tsp. lime zest
2 tbsp. freshly squeezed lime juice
2 tbsp. fresh chopped cilantro
1/2 tsp. dried thyme
1 1/2 tsp. salt
1/2 tsp. cracked black pepper
1 can coconut milk
2 peeled and sliced sweet potatoes
1 cup cooked rice
1 can black beans, rinsed and drained
1 1/2 cups chopped fresh spinach
topping
3/4 cup cornmeal
1 tbsp. vegetable oil
1/2 tsp. dried thyme
1/4 tsp. cumin
1/4 tsp. salt
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